These crispy courgette fritters are packed with chickpeas, garlic and delicate tarragon, which is rich in antioxidants, and served alongside quinoa for an extra protein hit.

Serves: 2 | Cook Time: 25 mins | Calories: 604 | Type: Gluten-Free | Macros P: 21g / C: 79g / F: 29g


  • 240g chickpeas (drained)
  • 80g quinoa
  • 200g courgette
  • 1 romano pepper
  • 1 lime
  • 2 sprigs of fresh tarragon
  • 1 avocado
  • 4 tbsp chickpea flour
  • 2 garlic cloves
  • 4 spring onions

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the quinoa and place in a saucepan of 300ml boiling water. Simmer for 15-20 mins, then drain.
  2. Finely chop the garlic, finely slice the spring onions and cut the red pepper into bite-sized pieces. Roughly chop the tarragon. Place the red pepper on a baking tray, drizzle over 1 tsp oil and place in the oven for 15 mins.
  3. Drain and rinse the chickpeas. Place the chickpeas in a bowl and coarsely mash with a potato masher. Using a grater, grate the courgette and squeeze out any excess water. Add the courgette to the chickpeas, and add the garlic, spring onion, tarragon, chickpea flour, 1 tsp oil and season generously. Mix well and form into 6 fritters.
  4. Heat a large frying pan with 1 tbsp oil and fry the fritters for 5-6 mins each side until golden brown.
  5. Meanwhile, peel and de-stone the avocado. In a bowl, season the avocado and mash with the back of a fork for a minute, and stir in half of the lime juice.
  6. Once the quinoa is cooked, stir through the red pepper and remaining lime juice.
  7. Serve the red pepper quinoa onto warm plates and top with 3 fritters. Spoon over the avocado.